Oven Baked Vegetables with Cashews
Blood Sugar: LowServings: 5Preparation Time: 20minMeal Category: Dinner
Micronutrients:Vitamin AVitamin CIronFolateMagnesium
Macronutrients per 100g
Energy
109kcal
Sugar
3g
Fat
4g
Fiber
2g
Sat fat
1g
Protein
2g
Carbs
17g
Sodium
29mg
Ingredients
- 700g / 24.69oz waxy Potatoes
- 600g / 21.16oz Sweet Potatoes
- 300g / 10.58oz Carrots
- 20g / 0.7oz Cashew Nuts
- 20g / 0.7oz Whole Grain Breadcrumbs
- 4 tbsp Olive Oil
- 1 tsp Italian Herbs
- 600g / 21.16oz Sweet Potatoes
- 300g / 10.58oz Carrots
- 20g / 0.7oz Cashew Nuts
- 20g / 0.7oz Whole Grain Breadcrumbs
- 4 tbsp Olive Oil
- 1 tsp Italian Herbs
Preparation
1. Preheat the oven to 250°C (482°F).
2. Peel and wash 700g / 24.69oz waxy Potatoes, 600g / 21.16oz Sweet Potatoes, and 300g / 10.58oz Carrots. Cut them into wedges using a crinkle cutter.
3. Finely grind 20g / 0.7oz Cashew Nuts in a food processor.
4. Mix the ground Cashew Nuts with 20g / 0.7oz Whole Grain Breadcrumbs and 1 tsp Italian Herbs.
5. Toss the vegetables in 4 tbsp Olive Oil and coat with the breadcrumb mixture.
6. Spread the vegetables on a baking sheet and bake for 30-40 minutes, reducing the heat if necessary to prevent burning.
2. Peel and wash 700g / 24.69oz waxy Potatoes, 600g / 21.16oz Sweet Potatoes, and 300g / 10.58oz Carrots. Cut them into wedges using a crinkle cutter.
3. Finely grind 20g / 0.7oz Cashew Nuts in a food processor.
4. Mix the ground Cashew Nuts with 20g / 0.7oz Whole Grain Breadcrumbs and 1 tsp Italian Herbs.
5. Toss the vegetables in 4 tbsp Olive Oil and coat with the breadcrumb mixture.
6. Spread the vegetables on a baking sheet and bake for 30-40 minutes, reducing the heat if necessary to prevent burning.
Micronutrients % of RDI
Iron
20% of RDI
Magnesium
56% of RDI
Vitamin C
15% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
9% of RDI
Folate
20% of RDI
Good to know
Ensure to not over-process the cashew nuts to avoid forming a paste. You can use other vegetables like zucchini or bell peppers as alternatives.
“”
Share: